Pulled Chicken Recipe
This Pulled Chicken Recipe is SO EASY! Tender chicken thighs simmered in a tangy, smoky sauce perfect for sandwiches, tacos, or salads.
Servings: 4 servings
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 7 ounces tomato paste jar
- 2/3 cup balsamic vinegar
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon brown sugar
Instructions
Step 1: Prepare the Sauce
- In a mixing bowl, combine the tomato paste, balsamic vinegar, sea salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Whisk everything together until the sauce is smooth and well combined.
Step 2: Add Chicken to the Cooker
- Place the boneless skinless chicken thighs at the bottom of your slow cooker or Instant Pot. Pour the sauce evenly over the chicken, making sure each piece is coated thoroughly. If using a slow cooker, set it on low for 6-7 hours or high for 3-4 hours. If using an Instant Pot, seal the lid and cook on high pressure for 15 minutes, then allow a natural pressure release.
Step 3: Shred the Chicken
- Once the chicken is cooked through and tender, use two forks or tongs to shred the meat directly in the pot. Mix the shredded chicken with the sauce to ensure every bite is flavorful and juicy.
Step 4: Serve and Enjoy
- Serve the pulled chicken on toasted buns with coleslaw for sandwiches, stuff into tortillas for tacos, or add to salads or rice for a protein-packed meal.
Equipment
- Slow cooker or Instant Pot
- Mixing Bowl
- Tongs or Forks
- Measuring Cups and Spoons
- Knife and cutting board
Notes
- Use chicken breasts as a leaner alternative but adjust cooking time to prevent dryness.
- Reduce or omit brown sugar for a lower-sugar version.
- Store leftovers in airtight containers; refrigerate up to 4 days or freeze up to 3 months.
- Shred chicken while hot for easier pulling and better sauce absorption.
- Add cayenne pepper or hot sauce to spice up the dish to your liking.